This lighter version of a takeout classic cuts down on carbs by mixing cauliflower rice and brown rice. Edamame provides filling plant-based protein.
1. In a deep 12-inch nonstick skillet or wok, heat the oil on medium-high. Add the onions. Cook 5 min., until golden, stirring often. Add the kale in batches, stirring until wilted. Add the mushrooms and cook 5 min. Season with salt.
2. To same skillet, add the cauliflower rice. Cook 2 min., stirring often. Stir in the edamame and corn and peas. Cook 4 min., until warm.
3. Break up the brown rice in the bag and add to skillet, along with the soy sauce and sesame oil. Cook 2 min., stirring often.